Monday, April 2, 2012

Confetti Cookies

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These cookies were created when I had a craving for chocolate chip cookies but didn't have any chocolate chips. Now these are different than a typical sprinkle cookie since they have a chocolate chip cookie base instead of a sugar cookie base. My chocolate chip cookies have a rich caramel flavored chewy center with crisp buttery edges and I knew they would be just as good without the chips. Since it is Spring time and Easter is just around the corner I decided to add some festive pastel confetti sprinkles to give them a little crunch and a splash of color. To really transform my cookies from a classic chocolate chip cookie to a fun confetti cookie, I added a splash of almond extract to give them their own unique flavor and create a while new flavor combination. Next I am going to try adding some white chocolate chips!


Baking in small batches is so easy and quick. Ingredient costs are low, prep time is quick and clean up is even easier.

Simply cream the butter and sugar until light and fluffy.

Add the wet ingredients.

Add dry ingredients.

Top with confetti sprinkles.

Bake and enjoy!

Confetti Cookies {Small Batch}

Yield: 8 cookies*

*For a larger batch, double recipe below, replacing the egg yolk and milk with 1 whole large egg.

  • 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 5 tablespoons packed brown sugar
  • 3 tablespoons granulated white sugar
  • 1 egg yolk
  • 1 1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup confetti sprinkles


Sift together the flour, baking soda and salt, set aside. Beat the melted butter and sugars on medium speed with an electric mixer. On low speed add the egg yolk, milk, vanilla and almond extract. Slowly add flour mixture just until incorporated. Cover dough with plastic wrap and refrigerate for 1 hour until firm.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from refrigerator and scoop 8 mounds of dough onto cookie sheet. Press confetti sprinkles on the tops of each cookie. Bake for about 10-12 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let sit on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store at room temperature in an air tight container. 

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1 comment:

  1. These are so cute and sound nice and easy! Adding to my to-do list!